Frozen Bananas

Mash up the banana. Make sure it's mashed very well. It should be liquidy.

To a mixing bowl add the mashed banana, maple syrup, eggs and almond milk. Whisk well. Add the almond flour, baking powder, salt and cinnamon. Whisk until combined. The batter will be thicker. Let the batter rest for 5 minutes on the kitchen counter.

Heat a skillet on medium heat. Add 1 teaspoon of coconut oil to the heated pan. Use a ¼ cup measuring cup to scoop the batter onto the pan. Gently spread it around to create a nice round circle.

Cook the pancakes on medium-low heat for 2-3 minutes per side, or until bubbles form. Reduce the heat to low if pancakes start to brown too quickly.  If you cook these pancakes on high heat, they will burn. Because of the almond flour, they are more temperamental so flip carefully. Cook 2 to 3 pancakes in 1 teaspoon of coconut oil and then add the other teaspoon to cook the rest. You don't want the pan to get dry or you won't achieve those crispy edges.

Place the cooked pancakes on a wire cooling rack as you are cooking the rest of them.

Serve with toppings of choice!